Caffeine Free Maple & Apple Cider Roasted Sweet Potatoes
Sweet potatoes roasted at high heat until caramelized and golden are already a crowd-pleaser, but the tangy maple-cider glaze here takes them somewhere truly special. The combination of pure maple syrup, apple cider vinegar, fresh ginger, and Ceylon cinnamon creates a sticky, fragrant coating that deepens in the oven during those final few minutes — the edges get almost jammy and intensely sweet-tart. Coconut oil helps the cubes crisp up beautifully on the baking sheet, so you get tender insides with a little char on the outside. Everything in this dish is naturally free of stimulants like coffee, tea, or chocolate, so it works perfectly as a side or snack any time of day without a second thought. Fresh thyme scattered over the top at the end adds a subtle herbal note that keeps the sweetness from feeling one-dimensional. It's the kind of simple, produce-forward dish that looks impressive enough for a holiday table but is genuinely easy to pull off on a weeknight.
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Learn more →Ingredients
4 servings
- 2 lbs sweet potatoes (about 2 large), peeled and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground ceylon cinnamon
For serving
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, toss the sweet potato cubes with the melted coconut oil and sea salt until evenly coated. Spread in a single layer on the prepared baking sheet, leaving space between the pieces.
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